I love doing roast beef on my smoker. In my family we really love using a vineagar based mop sause.
( see How To Grill p.445)
Also, I can't say enough about my Polder Thermometer and my Jaccard tenderizer. They help me get great roast beef.

If it aint broke, Break it!
Then rebuild it better.

Sun May 09, 2004 6:39 am

Guest

Anyone heard of Chuck Eye Roast?
If you want a real tender and strong beefy tasting roast without having to pay too much money, then you should try this cut of beef. We all know and love the famous Rib roast. But we all also know how much it could cost! Well, believe it or not, we have an alternative that is almost as good for almost half the price. You see the Rib roast comes from the area of rib 6 through 12 (the upper breast portion). The Chuck eye roast however, comes from the area of rib 1 through 5 (the chuck area). So the rib roast is really a continuation of this cut. Yes it’s slightly tougher than the rib roast, but it’s so slight no one can notice it. And this cut has a very strong beefy flavor, it requires very little treatment (such as rub or marinade). Give it a try, you’ll be surprised with the results.

Anyone heard of Chuck Eye Roast?If you want a real tender and strong beefy tasting roast without having to pay too much money, then you should try this cut of beef. We all know and love the famous Rib roast. But we all also know how much it could cost! Well, believe it or not, we have an alternative that is almost as good for almost half the price. You see the Rib roast comes from the area of rib 6 through 12 (the upper breast portion). The Chuck eye roast however, comes from the area of rib 1 through 5 (the chuck area). So the rib roast is really a continuation of this cut. Yes it’s slightly tougher than the rib roast, but it’s so slight no one can notice it. And this cut has a very strong beefy flavor, it requires very little treatment (such as rub or marinade). Give it a try, you’ll be surprised with the results.

Sorry guys, that was me. I have a new computer that did not log in on the site automatically

SmokeyBones,
That roast is practically begging to be cooked indirectly. Assuming that you are working on a Weber kettle, I'd recommend the following:
Rub the meat all over with a touch of olive oil
Give it a healthy rub of Steve's 'Texas Sprinkle' I think it is in his marinade and sauce book
Push all the coals to one side
Put a drip pan on the other side
The roast goes over the drip pan

Dave Welcome to the Board!
Good to see another Nor'Easter!!
Enjoy the Insanity.

As for the question at hand I agree, go low, go slow, you'll enjoy.

Thu May 13, 2004 6:16 pm

Guest

SmokeyBones,
One thing you might want to try is doing a pork tenderloin. Put garlic gloves into small slits you've cut in the meat. Add some coarse salt and crushed black pepper. If the tenderloin you buy comes as two pieces toothpick them together. This should cook in about 35-40 mins indirect on a Weber kettle. Using the "Stillhouse sauce" (Jack Daniels) in Steve's marinade book is a great way to finish.
-TerpDave

Smokey -
I love pork loins myself. If you can geta cut with a bit of fat on it, so much the better. The favorites in my house are Steve's Irish Whiskey Glaze (I know Vinsect it's not scotch, but at least its still whiskey) and Spfranz's Watermelon marinade. Do a search on this site for "watermelon" and you'll find it. The salsa that goes with it is awesome too!!

I did a 5 lb chuck roast a couple of weeks ago and I'm going to do another this weekend.

I rubbed the roast with one of my favorite Rubs (www.texasbbqrub.com), and put it on the bottom grate of my Weber Bullet, with a pork Butt on the top grate. Had the cooker steady at 225 for the entire cook. Started with Minion Method, about 10 hot coals and a full charcoal ring.

Had the therm in the butt, because that was going to finish sooner. Took the butt to 170*, foiled after spritzing with apple juice, took it off the smoker at 190*. At that time I foiled the chuck roast, after putting about 1/4 cup of bouillon in the foil. Back on the top grate for 2 hours. Total cooking time: 15 hours, 13 for the butt. Didn't worry too much about the temp in the chuck - too many different muscle groups in one of those... 3 hr./lb. has been pretty reliable for me.

Wrapped in more foil, towels, into a dry cooler for a couple more hours. Both were excellent!

My favorite mop is a mixture of pineapple juice, Worcestershire sauce and beer. You could also substitute apple juice for pineapple (pineapple juice tenderizes meat). I wouldn’t cover the roast with foil. Just place a pan full of apple juice underneath it and indirect grill it. The liquid will keep it moist and the apple juice will concentrate and form a glaze for the roast. Once the juice turns to light brown and as thick as syrup, remove it and reserve it for the last 10 minutes of cooking. Brush the roast with the apple glaze several times during the last 10 minutes of cooking. Don’t let the glaze burn, this happens very fast. Keep a close watch and keep temperature down. As far as rub, I usually use a combo of salt, pepper, granulated onion and garlic powder, paprika, and you choice of an herb (oregano, thyme, rosemary…). Also through some apple chips on the fire, they will complement the glaze.
Good luck.